Italian Creme Cake

5 eggs separated
2 c. sugar divided
1/2 c. butter
1/2 c. margarine
1/2 t. salt
1 1/2 t. vanilla
1 t. baking soda
1 c. buttermilk
2 c. flour
1 c. chopped pecans
1 (3 1/2 oz) can flaked coconut

Have all ingredients at room temperature.  Beat egg whites until they form soft peaks.  Slowly add 1/2 c. sugar and beat until consistency of meringue.  Set aside.  Cream butter, margarine, remaining sugar, salt and vanilla adding egg yolks 1 at a time until consistency of whipped cream.  Stir baking soda into buttermilk.  Add this mixture alternately with flour to butter mixture, beginning and ending with flour.  Fold in egg white mixture then pecans and coconut.  Pour batter into 3 9" greased and floured pans.  Bake at 325 for @40 min.  Cool and remove from pans.  Frost with Italian creme frosting.  Refrigerate.

Italian Creme Frosting
3/4 c butter
12 oz. cream cheese
1 1/2 t. vanilla
1 lb. powdered sugar

Have all ingredients at room temperature.  Beat all together to the consistency of whipped cream.